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Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent - Page 5
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  1. #41
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    Pat Pla Priao Wan (Sweet and Sour White Sea Bass) ผัดเปรี้ยวหวานปลา

    This is prepared from steaks of gapong kao (sea bass), but you could easily use another fish

    4 half inch thick fish steaks.

    Marinade:
    2 tablespoon rice wine
    2 tablespoon light soy sauce
    2 tablespoon wheat flour
    2 tablespoon rice flour

    Dredge the fish in the marinade and leave to stand for about an hour so that the fish is infused with the flavour.

    Heat oil for deep frying in a deep skillet or large wok over medium heat, and when it is hot, add the fish, turning once, until cooked through. Remove the fish, drain the excess oil, and place on the serving platter. You can cook the fish in a electric deep frier if you wish (high heat is not required). Serve with sauce (below).

    Sauce:
    1 onion, chopped,
    1 sweet pepper, chopped
    1/3cup sugar
    2/3 cup tomato
    1/4 cup rice vinegar (or other white vinegar)
    4 tablespoon rice wine
    1/2cup fish stock (or water)
    1/2cup pineapple pieces

    The sweet pepper (prik wan) is a Thai equivalent of the bell pepper but is slightly less bitter. If you can't get rice wine, use a drinkable dry sherry.

    In a small pan sauté the onion and sweet pepper, add the remaining ingredients, except the pineapple, and simmer until slightly reduced. Add about a tablespoon of cornstarch or rice flour to thicken the sauce, then add the pineapple and heat through.

    Pour over the fish, and serve with steamed jasmine rice.
    Attached Thumbnails Attached Thumbnails IMG_3585.JPG  

  2. #42
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    You always make soooo hungry oeshidez

  3. #43
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    ทอดมันปลากราย-Tod Mun Pla Graai-(Fried Fish Cakes)

    Prepare:
    2 cups feather-back fish (meat)
    1 egg
    1/2 cup string bean (slice)
    1/4 chili paste (see how to make below)
    1/4 tsp. salt

    Chili paste:
    7 dried red chili peppers
    1/2 tsp. Thai pepper
    3 tbsp. sliced lemongrass
    1 tsp. sliced galingale
    3 tbsp. sliced red onion
    3 tbsp. sliced garlic
    1 tsp. kaffir lime skin
    1 tbsp. coriander root
    1 tsp. shrimp paste

    Cooking Instruction:

    1. Finely ground the chili paste ingredients altogether.

    2. Knead the fish mean with salt and 2 tbsp. water until the mix get sticky.

    3. Add the chili paste from number 1, string bean and beat egg. Mix well.

    4. Deep fry 1 tbsp. of the mixed meat each time for 2 minutes or when it turns gold.

    Preparing Sauce:

    1/2 cup sugar
    1/4 cup vinegar
    1/4 cup water
    2 tsp. salt
    3 red chili peppers
    2 tsp. minced garlic
    1/4 cup crushed roasted peanut (optional)
    1 cup sliced cucumber (more or less as you like)
    1 tbsp. coriander leaves

    Cooking Instruction:

    1. Boil sugar, vinegar, water, and salt. As it get sticky, turn off the fire.

    2. Add chili pepper, garlic, sliced cucumber, peanut and dress with coriander leaves.
    Attached Thumbnails Attached Thumbnails IMG_3587.JPG  

  4. #44
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    กุ้งกระเบื้อง Goong Gra Bueng ( Shrimp in pastry deep fried)

    Ingredients:กุ้ง
    แผ่นปอเปี๊ยะ- Spring Roll Pastry
    ไข่- Egg
    กระเทียม - Garlic
    รากผักชี - Coriada Root
    พริกไทย- Thai pepper
    ซีอิ้วขาว- Soy sauce
    ใบผักชี- Coriada Leaves

    How to Cook

    1.Chop Garlic, Corianda root Corianda Leaves, Shrimp.

    2.Put soy sauce, egg , mixed them together. Then paste it in the center of Spring Roll pastry

    3.Cover up another side by using Sring Roll Pastry.

    4.Deep fried in Heat oil till it turn golden-brown.

    Served as Appitize dish
    Attached Thumbnails Attached Thumbnails IMG_3588.JPG  

  5. #45
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    Oeshidez,
    I am not a really good cook, but since I have to cook anyway, it certainly is good to have your yummy recipes!
    Thank you.

  6. #46
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    Quote Originally Posted by Susana View Post
    Oeshidez,
    I am not a really good cook, but since I have to cook anyway, it certainly is good to have your yummy recipes!
    Thank you.
    I am not really good cook too, but my husband can cook lots of nice Thai foods because he was working as a Thai chef in Australia.


  7. #47
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    ปลากะพงนึ่งมะนาว Plakapong Nueng Manao
    (Steamed Whole Snapper Dressed with Lemon Juice Sauce)


    Prepare:
    1 medium size snapper (scraped, cleaned)
    1 group coriander
    3 tbsp. lemon juice
    3 tbsp. minced garlic
    1 tbsp. minced red chili peppers (more or less as you prefer)
    2 tbsp. fish sauce
    1/2 tsp. sugar (optional)
    1 turnip
    1/4 cup mint
    1/4 cup stock

    Cooking Instructions:
    1. First we will do the fish, cut the fin, open the stomach and throw away the stuffing. Now, clean it very well with water.

    2. Add coriander inside the stmach.

    3. Then, prepare the sauce. Mix fish sauce, lemon juice, garlic, red chili peppers, and sugar together.

    4. To make the sauce smell aromatic, add minced coriander root.

    5. Place the turnip leaves on a big plate. Then, put snapper over top.

    6. After that, dress half of the sauce on the snapper.

    7. Steam it on boiling water for 15 minutes (or use microwave on high for 6 minutes)

    8. When the fish is done, dress with the other half sauce and top with mint.

    Tip:
    To steam the fish by the stove, you should use maximum heat and wait until the water is boiling. Then, place the fish into a double boiler. Cooking "Plakapong Nueng Manao" like this is one of the ways to get rid of the fishy smell.
    Attached Thumbnails Attached Thumbnails IMG_3672.JPG  

  8. #48
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    Chinese Sausage Fried Rice ข้าวผัดกุนเชียง
    "Khao Pat Goon Chiang"

    Ingredients
    4 cups cooked rice
    6 sticks Chinese sausage
    2 large eggs
    1/8 head of onion
    3 clove garlic
    100 g. Chinese broccoli (Gai lan)
    2 Tbsp oyster sauce
    2 Tbsp thin soy sauce (or fish sauce)
    1 Tbsp seasoning soy sauce
    1 Tbsp sugar
    2 Tbsp vegetable oil

    Preparation
    1. Peel onion and garlic, wash dirt, and pat dry. Chop onion into small dices and mince garlic.

    2. Slice Chinese sausages into small pieces.

    3. Discard yellow or hard leaves of Chinese broccoli, cut leaves into 2" lengths, wash dirt, drain, and set aside.

    4. Heat oil in a wok on medium heat. When oil is hot, add diced onion and minced garlic, fry until fragrant and onion is getting cook, then add sliced Chinese sausages.

    5. Stir-fry until the sausage is getting cook, add cooked rice, and stir-fry thoroughly.

    6. Make room for eggs in the middle of the wok, scramble with spatula, and spread eggs in a thin layer. Then season with thin soy sauce (or fish sauce), seasoning soy sauce, and sugar.

    7. When the egg is set, cover with rice, return the egg and wait until the egg is cooked, then stir-fry thoroughly.

    8. Add cut Chinese broccoli and oyster sauce, stir quickly until all ingredients mix together, and remove from heat.

    9. Put the fried rice on a plate and serve with sliced cucumber, green onion, and a wedge of lime.
    Attached Thumbnails Attached Thumbnails IMG_3724.JPG  
    Last edited by oeshidez; 22-07-09 at 12:55 PM.

  9. #49
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    what do you call the Chinese sausage? There is one type here called lup chong.

  10. #50
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    Re: Photos: Somtum, Larb_Koong, Kor_Muu_yang,Yum_voon_sent

    Quote Originally Posted by rcalaimo View Post
    what do you call the Chinese sausage? There is one type here called lup chong.
    Chinese sausage= Goon chiang= กุนเชียง

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